Slow Cooker Peach Compote/Pie Filling

8 ripe peaches, peeled and sliced (or chopped)
1/2 cup sugar

1/2 cup brown sugar

1/3 cup brandy, optional

1/4 cup (1/2 stick) unsalted butter, cubed

1 teaspoon cinnamon

1 teaspoon vanilla extract

Place sliced or chopped peaches in a large bowl and toss together with sugars, brandy, cinnamon and vanilla extract.

Pour mixture into slow cooker and top with cubed butter.

Turn slow cooker on LOW and cook for 1 1/2-2 hours, stirring halfway through, or until peaches are tender and sauce is thick and syrupy.

Serve hot with vanilla ice cream, or let cool and cook in a pie or crumble.

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